Monday, March 26, 2012

I know a lot of people don't like beets because they say beets taste like dirt. I prefer to call the flavor "earthy," and I think it's a good thing. Being partial to the color red, I also thing they're also about the prettiest vegetable in existence. This makes a big batch, and the leftovers keep well in the fridge for at least a week. I recommend storing them in glass since they'll stain plastic.

Monday, March 19, 2012

These pancakes make a great savory weekend brunch. The cakes are soft on the inside and crisp on the outside, and the pesto adds bite. The pesto can be made a day ahead of time and stored in the fridge in an airtight container, but give it time to warm back up to room temperature before serving. This recipe makes about 7 pancakes, and you'll probably have some pesto left over.

Peel garlic, and toast garlic and walnuts over medium heat until fragrant, about 3 minutes, watching carefully to prevent nuts from burning.

Combine all ingredients in a food processor and pulse until ingredients are well-combined but still distinct, scraping down the sides and adding more oil as necessary. Store in an airtight container or cover tightly until ready to serve.

For Pancakes:

In a large mixing bowl, combine cornmeal and boiling water to make a soft dough. Cover tightly and let sit for 10 minutes.

Heat a heavy-bottomed skillet or griddle over medium-high heat. Coat with oil to prevent pancakes from sticking. Scoop 1/2 cup batter for each pancake onto the skillet. Allow to cook undisturbed for about 3 minutes, then turn and continue cooking until golden on both sides, about 2 more minutes. (If making more than a single batch, keep finished pancakes warm in a 200° oven.)

Monday, March 12, 2012

I've been on an elimination diet to see whether a food allergy or intolerance might be playing a part in some health problems I've been having. I've found vegan plus soy, nut, citrus, strawberry, gluten, nightshade, sugar, caffeine, and alcohol-free eating a bit of a challenge, thus the lack of recent blog posts. Alas, the diet doesn't seem to have improved my health any, but it did lead me to create this nut-free, citrus-free pesto, which I enjoyed over quinoa pasta.